Sunday, January 19, 2020
Heavenly food that excites the tastebuds .

Haddock With Mushrooms & Cream

Serves 4
Haddock With Mushrooms & Cream
  • 1 1/4 cups (300 ml) milk
  • 1 slice of onion
  • 6 black peppercorns
  • 1 bay leaf
  • 4 tbst: butter, plus extra for greasing
  • 1 1/2 lb (750 g) haddock fillet, skinned
  • salt and black pepper
  • squeeze of lemon juice
  • 1/2 lb (250 g)mushrooms, sliced
  • 1/4 cup (30 g) all.purposeflour
  • 3 tbsp light cream
  • 1/2 cup (30 g) fresh white bread crumbs
  • 1/3 cup (30 g) grated Parmesan cheese
  • chopped parsley to garnish


  1. Put the milk into a small saucepan with the onion, peppercorns, and bay leaf and bringjust to a boil. Remove from the heat, cover, and leave to steep for 10 minutes. Lightly butter a shallow ovenproof dish.
  2. Cut the haddock into 3-in (7-cm) pieces and place in a single layer in the dish. Sprinkle with salt and pepper to taste.
  3. Melt half of the butter in a saucepan, add the lemon juice, mushrooms, and salt and pepper to taste, and cook gently, stirring occasionally, for 3 minutes or until just tender. Remove the mushrooms with a slotted spoon and put them on top of the fish.
  4. Strain the milk and set aside. Melt the remaining butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the infused milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Stir in the cream and add salt and pepper to taste.
  5. Pour the sauce over the fish and mushrooms, then sprinkle with the bread crumbs and Parmesan. Bake in a 375癋 (l90癈) oven for 25-30 minutes, until the fish is cooked and the top is golden and bubbling. Garnish with parsley, and serve immediately.
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